Well trying to put together a list of beers that I could market to Koreans without making me want to kill myself. A lot of the brewpubs here are either: continental lagers (these most opened for the World Cup in 2002 and have died since), watered down American-style craft beer (opened a bit later and mostly died) and American-style craft beer that's actually pretty good (have mostly opened within the last year or two so we'll see). Interestingly the clientele is really different than in the states, often groups of yuppy women or people on dates. Surprisingly few groups of men.
So, let's try:
-Festbier: gotta have SOMETHING for the lager drinkers. Probably brew it with kolsch yeast b/c lazy.
-Citron wheat: some citron zest, some honey malt, low IBUs, big handfuls whatever blend of hops I can put together that tastes most like citron for a whirlpool just cool enough to avoid hop acid isomerization.
-Amber pseudo-mild: use US-05, Vienna malt and have a lot of the flavor come from caraaroma. Mash low enough to keep it from getting cloying. Some English late hop additions.
-Malty porter: good bit of light munich malt, see if I can live with myself after using midnight wheat. Probably much more chocolate malt than either roast barley or black patent malt.
-Fruity pale ale: use some of the newer more fruity hops (mosaic, galaxy, etc. and experiment on what works best together) aim for 30 IBUs but lots of whirlpool and dry hops and a nice rich bronze color. Stay strong and don't add any actual fruit.
